Course Description

In this course, students learn about the concept and application of setting a dining table according to the menu and service based on standard operating procedures for various banquet occasions in relation to the nation‘s culture that applies internationally. Material orientation includes: basic concepts of serving dishes, dining etiquette, serving requirements, setting the table, techniques and models of food and drink service, food and drink service in guest rooms (room service), and banquets. PBM is carried out using various forms of learning in the form of lectures, demonstrations, design, practice and using various learning methods in the form of group discussions, problem-based learning by applying a constructivist approach and group practice and ending with a competency test.

Program Learning Outcomes (PLO)

PLO-2
Menunjukkan karakter tangguh, kolaboratif, adaptif, inovatif, inklusif, belajar sepanjang hayat, dan berjiwa kewirausahaan
PLO-3
Mengembangkan pemikiran logis, kritis, sistematis, dan kreatif dalam melakukan pekerjaan yang spesifik di bidang keahliannya serta sesuai dengan standar kompetensi kerja bidang yang bersangkutan
PLO-8
Mampu memahami konsep-konsep ilmu dalam bidang tata boga